3 cups whole wheat flour
2 tsp. baking soda
1 tsp. salt
2 cups brown sugar
3 cups grated zucchin1 (3 medium)
2 plus tsp. cinnamon
4 eggs
1/2 cup vegetable oil
2/3 cup crushed pineapple + juice (reserve 2 tsp. juice for glaze)

GLAZE:

1/4 cup confectioners' sugar
2 tsp. pineapple juice
1 tsp. milk

Sift flour, baking soda and salt into large bowl. Mix in brown sugar, grated zucchini and cinnamon.

In a blender, blend the eggs, oil and pineapple plus juice until foamy. Add to dry ingredients.

Grease the bottoms of two loaf pans. Fill pans with batter.

Bake in 350°F for 30 to 40 minutes (check at 25), until tester is clean. (Can also bake in Bundt pan, but increase temperature to 375°F and shorten baking time).

Mix glaze ingredients together, and spread on the cake as it cools. OK to cool bread in pans slightly, then remove to cool completely.

Makes 2 loaves.

Submitted by: Rebecca